Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce

Ingredients

• 1 large butternut squash >
• 2 T olive oil
• 2 tsp. ground cumin
• Aleppo Pepper to taste
• 2 T thinly sliced green onions
• 1 1/2 T Tahini
• 1 T lemon fresh-squeezed lemon juice
• 2 T water
• 1/2 tsp. Powdered Sumac
• 1-2 tsp. garlic paste, finely ground garlic
• 1/4 cup Greek yogurt

Directions

1. Heat the oven to 400F/200C. Coat a large baking sheet with olive oil spray or non-stick spray.
2. Trim away both ends of the butternut squash, then split it lengthwise with a large knife. If the neck is especially long, cut those pieces crosswise as well.
3. Remove the peel with a sharp vegetable peeler, then slice the squash into wedges about 1 inch thick. If any wedges look unwieldy, cut them shorter.
4. Transfer the squash to a large bowl. Add the olive oil and toss well, then add the ground cumin and toss again.
5. Arrange the wedges on the prepared baking sheet in one even layer. Roast for 25 minutes.
6. Flip the squash pieces, then return the pan to the oven for 25-30 minutes, until the wedges are tender and lightly browned.
7. As the squash cooks, whisk the Tahini, lemon juice, water, Powdered Sumac, garlic, and Greek yogurt together for the sauce. Start with the smaller amount of garlic, then add more if you want a stronger garlic flavor.
8. Serve the squash hot, spooning the Tahini-Yogurt Sauce over the top and finishing with Aleppo Pepper and sliced green onions.